Recipe - Larry Smiths Mothers Pork Chops

4 Pork loin chops; One half pound
each
1 tablespoon Dried sage; crumbled
2 tablespoon Olive oil
4 lg Onions; cut or sliced up thin
One fourth cup Dry white wine
2 tablespoon Fresh sage; chopped

1. Salt and pepper the pork chops on both sides and rub well with the dried
sage.

2. Heat olive oil in cast iron pan over medium high heat and brown pork
chops on both sides , about 34 minutes. Reduce heat to low and cook
uncovered about 20 minutes. Transfer chops to plate and set aside.

3. Add onions to skillet and saute on medium high till wilted or about 10
minutes. Add wine and stir scraping up the browned bits on bottom of
skillet. season with salt and pepper and add fresh sage.

4. Return the chops to skillet and bury in the onions. Cook until warmed
through about 5 minutes. Serve immediately.

Serving Ideas : Serve with buttered egg noodles and applesauce.

Recipe by: Sheila Lukin's USA Cookbook

Posted to MCRecipe Digest by Dan Taylor dant69@idt.net on Feb 15, 1998